Print
Hot & Sour Jackfruit Wonton Soup

Hot & Sour Jackfruit Wonton Soup

Tender jackfruit wontons with sweet potatoes, red bell peppers, and shiitakes. Served with a warming and refreshing soup!


  • Author: Full of Plants
  • Yield: 3 1x

Ingredients

Jackfruit Wontons

  • 1 tbsp (15ml) oil
  • 1 clove of garlic, minced
  • 1 tsp freshly grated ginger
  • 1/4 cup (30g) finely chopped sweet potato
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1/2 cup (40g) finely chopped shiitakes
  • 1 20-ounce can young green jackfruit
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15g) almond butter
  • 1 tbsp (15ml) white rice vinegar
  • 1/8 tsp ground chili
  • 1/8 tsp five-spice powder (optional)
  • 1820 vegan wonton wrappers (store-bought or homemade, see notes)
  • optional add-ins: sautéed shiitakes, bok choi or spinach

Hot & Sour Broth

  • 2 cups (473ml) water
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) lime juice
  • 1 tbsp (15ml) white rice vinegar
  • 1 tbsp (15ml) toasted sesame oil
  • 2 tsp (10ml) chili oil
  • 1 tsp (10ml) maple syrup
  • 1 tbsp chopped green onions

Instructions

Jackfruit Wontons

  1. Heat the oil in a large skillet over medium heat. Once hot, add the garlic and grated ginger. Sautée for 1-2 minutes, stirring regularly.
  2. Add sweet potatoes, red bell peppers, and shiitakes, and sautée for 6-8 minutes or until tender. Stir regularly to make sure the vegetables don’t stick to the bottom of the skillet.
  3. Drain and rinse the jackfruit. Cut off the hard core parts. Transfer to a plate or cutting board and roughly mash it with a fork until you get a texture similar to pulled pork.
  4. Add the jackfruit to the skillet and cook for 2-3 minutes, stirring regularly.
  5. Pour in the soy sauce, almond butter, white rice vinegar, ground chili, and five-spice powder if using. Stir well to combine and cook for one more minute. Remove from heat and let cool a few minutes.
  6. Bring a large pot of water to a low boil. In the meantime, prepare the wontons.
  7. Place a wonton wrapper on a cutting board. Using your finger, slightly wet the edges with water. Place about 2 teaspoons of the jackfruit filling in the center of the wrapper. Fold the wrapper in half over the filling to form a triangle, press down the edges to seal. Give it a good pinch, making sure your wontons are fully sealed. Otherwise, the wontons may fall apart during cooking and the filling will escape.
  8. Moisten one bottom corner of the triangle with water. Bring together the left and right corners and press to seal. See photo to check how they should look like. There are many other ways to fold a wonton, use your favorite one. Repeat with the remaining wrappers and filling.
  9. Once your wontons are ready and the water boiling, carefully drop the wontons into the boiling water. Lower the heat to a low boil, and cook for 2 minutes. In the meantime, prepare the broth.
  10. Drain the wontons and transfer to the serving bowls filled with the hot broth. Top with red pepper flakes, green onions, and optionally sautéed shiitakes and bok choi.

Hot & Sour Broth

  1. Combine all the ingredients except the green onions in a saucepan. Heat over medium heat for 3-5 minutes. Remove from heat, add the chopped green onions and divide into 3 serving bowls.

Notes

If using store-bought wontons, make sure to brush them with water first to remove the coat of flour that prevents them from sticking to each other. If using homemade, you don’t need to do that as the wrappers will be more sticky.

Nutrition

  • Serving Size: 1 (6 wontons with broth)
  • Calories: 329
  • Sugar: 8.7g
  • Fat: 11.8g
  • Carbohydrates: 48.7g
  • Fiber: 0.8g
  • Protein: 7.6g